1 honeydew melon cut in 1/2 inch cubes 1 yellow pepper cut in 1/2 inch cubes 1/4 cup lime juice 1/2 red onion, chopped 1 jalpeno, minced 2 Tbsp fresh mint
I found this recipe last week and it's so good, thought I should share it. It was meant to be served with poached salmon, but I made it with crab cakes (the crab was disappointing, alas).
YUMMY!
Karin England